No-Bake Chocolate Cheesecake Recipe 🍫

🧁 INGREDIENTS:

For the Crust:

200 g cocoa cookies (Graham crackers or Oreo biscuits)

80 g melted butter

For the Cheesecake Filling:

400 g cream cheese, softened

200 ml heavy cream (30% fat or higher)

1 tbsp sugar

½ tsp vanilla extract (or 1 vanilla bean)

For the Chocolate Ganache:

100 g chocolate (dark or milk, your choice)

100 ml heavy cream

10 g butter

👩‍🍳 INSTRUCTIONS:

1. ) MAKE THE CRUST

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Crush the biscuits in a food processor (or place them in a plastic bag and crush with a rolling pin) until fine.

Add melted butter and mix until evenly coated.

Press the mixture firmly into the bottom of a 20–22 cm round cake pan using the back of a spoon.

Refrigerate while preparing the filling

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1. ) MAKE THE CHEESECAKE FILLING

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In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.

In another bowl, whip the cold heavy cream until soft peaks form (it should look thick and slightly firm).

Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Pour the cheesecake filling over the chilled crust and spread evenly.

Refrigerate for at least 4–6 hours (or overnight for best results).

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1. ) MAKE THE CHOCOLATE GANACHE

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Heat the heavy cream in a small pot until it just starts to simmer, then remove from heat.

Pour the hot cream over the chopped chocolate. Let it sit for 1 minute.

Stir gently until smooth and glossy.

Add butter and mix until melted and fully combined.

Let it cool slightly before using.

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1. ) ASSEMBLE

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Pour the cooled chocolate ganache over the chilled cheesecake.

Spread evenly using a spatula.

Refrigerate again for 30 minutes or until the ganache is firm.

Slice and serve chilled. Enjoy your rich, melt-in-your-mouth cheesecake!

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🌟 Tips

Chill the cream well before whipping — cold cream whips better and holds its shape.

Use gentle folding motions when mixing whipped cream with the cream cheese to keep the texture light.

Chill the cake overnight for the perfect texture and clean slices.